KR100326128B1 - Method and apparatus for transferring heat between food products and temperature controlled air for microwave ovens - Google Patents

Abstract

A device for transferring heat between the food product 30 and the temperature controlled air l28a distributed from the pair of vibrating ducts 125 in a cabinet 270 having internal compartments defined by front, side and rear walls, The porous partition wall having a central portion and a distal portion is mounted to divide the inside of the cabinet 270 into the cooking chamber 320 and the air conditioning chamber. It is configured to surround a portion of the cooking chamber 320 so that the air conditioning chamber extends around the main portion of the circumference of the cooking chamber 3220, and air flows along the multiple passages from the cooking chamber 320 toward the rear wall and the side wall. Is inhaled.

Description

Method and apparatus for transferring heat between food products and temperature controlled air for microwave ovens

This application is a CIP of Application No. O7 / 723,250, filed June 28, 1991 entitled "Food Cooking Systems", and of Application No. 07 / 463,279, filed January 10, 1990, entitled "Microwave Vending Machine." CIP.

The invention relates to an improvement of a circulating air convection oven for heating food products.

Robust food service Cleaning in ovens and vending machines is the first consideration. This is particularly important in air circulation collision ovens of the type disclosed in US Pat. No. 3,884,213 and in convection ovens for food heating with microwaves.

Patent No. 3,884,213 discloses an oven with a rotatable and rectangular microwave transparent plate having spaced apart tubes extending through to form an aimed jet of air blown out to impinge the surface of a food product. Doing. Known ovens have significantly improved heat transfer to food products but are difficult to clean and repair. In addition, the mounting and shape for the jet plate meant that the optimum air flow did not have maximum efficiency and the jet plate had to be microwave transparent.

Vending machines distributing hot and cold drinks, candy, sweets, potato chips and other snacks have been quite successful commercially. However, vending machines for distributing food were limited to distributors of refrigerated foods such as sandwiches and salads.

Devices designed for electronic ovens integrated in food vending machines are described in US Pat. 3,343,479; 3,386,550; 3,397,817; 3,534,676; 4,004,712; 4,398,651; 4,592,485; 4,762,250; 4,783,582 and 4,784,292.

Vending machines for hot food generally include a refrigeration compartment for preserving food, a microwave oven compartment for fast cooking, and a conveyor for delivering food from the refrigeration compartment into the microwave oven. However, since hot food vending machines have very limited commercial success, separate microwave ovens for heating food from refrigerators are commonly used in convenience stores, airports, cafes and other food outlets.

Microwave heating of certain products, such as sandwiches and pizzas, including dough and confectionary products, typically makes the surfaces too moist and tastes less like similar food products cooked in other type ovens.

US Patent 3,884,213; 4,154,861; 4,289,792; Ovens of the type disclosed in 4,409,453 and 4,835,351 use microwave jets and air jets which impinge on the product surface for product surface heating. Jet crash ovens have had considerable success in commercial food service and commercial food handling operations. However, there has long been a need for a counter top oven for easily cleaned food service and a device for heating food products quickly and efficiently without the need for preparation for hot food vending machines.

A preferred embodiment of a device for transferring heat between a food product and a stream of circulating air is an interior divided by a foraminous plate to block microwave energy transfer from the cooking chamber to the air conditioning chamber in the cabinet. Oven cabinet having a. The air conditioning chamber incorporates an air circulator that recirculates the temperature-conditioned air browned out of the air conditioning chamber and through the cooking chamber to achieve desired surface control for easy crunching. The porous bulkhead extends along the side of the oven and has a spaced extremity such that the recirculated air is sucked along the multipassage to the air circulator.

The microwave heating device is in communication with the cooking chamber to heat food quickly by means of electron excitation. The air distribution duct is mounted by coupling means to oscillate the duct about an axis so that the aimed air flow across the food product surface passes and emits microwaves in the cooking chamber.

In one embodiment of the invention, the method of controlling product surface tissue and temperature comprises the following steps: placing the product in a container having an extended side and bottom; Placing the vessel and the product in a temperature controlled atmosphere; Supporting the product over the bottom of the container; Induced air flows through alternating adjacent sides of the product to flow between the temperature controlled air and the bottom of the vessel and the bottom surface of the product, thereby forming alternately adjacent opposite side regions with the controlled air pressure of the product.

The drawings according to the preferred embodiment of the microwave vending machine are attached so that the present invention can be better and more fully understood.

Reference numerals are used to indicate similar parts throughout the drawings.

Referring to FIGS. 1, 4, 7 and 13, the number 10 generally indicates the package being moved by the package manipulator 40 into and out of the oven 70 in the vending machine 200. As will be described more fully later, the air circulation device 100 and the electron radiation source 90 heat the food product 30 selected by the consumer by inputting the purchase price of the food product in the vending machine 200 shown in FIG. Used. As best shown in FIG. 13, the vending machine 200 may be able to serve, for example, the hot food product 30 to the consumer for about 1 minute 30 seconds to 2 minutes. In the illustrated embodiment the food product 30 includes, for example, French Fried Potatoes, Chicken Nuggets, Pizza, Submarine Sandwich, Bread and other baking products.

The vending machine 200 is mounted in an enclosure cabinet having a back wall 201, spaced side walls 202 and 204, a front panel 205, a top wall 206 and a bottom wall 208. . The front panel 205 is secured by a hinge to the side wall 202 and closed to prevent unauthorized access to the interior of the enclosure and operated by a key to secure the front panel 205 in a locked position. It is desirable to have a. A cash accepting mechanism 212 adapted to accept both coins and bills is mounted to the front panel 205 with a coin return slot 214 to give the customer a change.

The selection substrates 216, 218, 220 and 222 are mounted to the front panel 205 used by the user to display the food selected to be dispensed and heated through the delivery passage 224 closed by the protective door 225. The product identification panels 215, 217, 219 and 221 inform the customer which food is selected by touching one of the selection substrates in relation to the selection substrates 216, 218, 220 and 222 respectively. The identification panel 215 is depicted with French-fried potato pictures for those who do not speak or read a particular language to use the vending machine 200. Additional indications such as words, numbers or others and graphs may be applied to panels 215, 217, 219 and 221, respectively.

Seasoning storage chamber 209 is equipped to store bags of salt, pepper, sugar, ketchup, mustard and barbecue sauce.

As will be described more fully hereinafter, the refrigerated food storage cabinet 170 is mounted to a lower portion inside the vending machine enclosure 20 and the package manipulator 40 and the oven 70 are mounted on top and transported to the elevator 180. It is desirable to receive a selected package of food product from the refrigerated storage compartment 170.

Each selector substrate 216, 218, 220 and 222 is preferably connected to an electrical circuit where payment for the food 30 is received in the cash accepting mechanism 212 and initiates the sequence of events. As will be described more fully hereinafter, the touch selection substrate 220 indicates that the pizza shown graphically is distributed to the product identification panel 219. The container 10 containing the pizza automatically moves from the refrigerated storage compartment 170 over the elevator 180 and is accessible by the customer by moving the package 10 to the oven 70 and raising the door 225 for heating. It is delivered to the package operating device 40 for distributing the heated product 30 through the delivery passage 224.

The electrical circuit that controls heating of the selected food product 30 includes three programmed elements that allow the selected food product to be heated in a predetermined form for a preprogrammed time interval. The circuit to be programmed is the same as the location of the selected food in the storage compartment 170 to program the heating cycle, a bar code or other readable mechanism on the package, and adjacent selector substrates touched by the user. 222 or a symbol to be displayed. From above, pressing one of the selection substrates 216, 218, 220 or 222 according to the visual selection of the food product graphically shown in the product identification panel 215, 217, 219 or 221 initiates a programmed sequence to control the heating cycle of the selected food product 30. do.

The package 10, shown well in FIGS. 7 and 8, constitutes a tubular sleeve 12 having open ends l3a and l3b. The sleeve 12 is formed by an upper portion 14, a bottom 15 and side walls l6a and l6b having circumferential edges connected to form an inner cavity 17 for the vessel 18. The bottom 15 is narrower than the top 14 and the side walls l6a and l6b are inclined with respect to the vertical plane.

The container 18 is a tray having an open top formed by side walls 20 and 21 with end walls 22 and 23 fixed between the bottom wall 24 and the opposite ends. Support ribs 25 or other suitable protrusions may define passages 28 extending between the upper surface 25a of the bottom wall 24 of the container 18 and the lower surface 31 of the food product 30. It extends up from the bottom wall 24 to support the food product 30 spaced from the bottom wall 24 to provide a space to form.

The package 10 has a food product 30 in an open top container 18 surrounded by a tubular sleeve 12. The food product 30 is stored in a cabinet 170 in a container 18 inside the sleeve cover 12. The container 18 is withdrawn from the sleeve 12 before heating the food product 30 and the food 30 and the container 18 are retained in the food until the package 10 is opened by the customer. 12).

It is readily apparent that refrigeration of the food product 30 is unnecessary if the food product 30 is not damaged or if the food product is easily processed so that the package 10 containing the food product is long enough for the vending machine. The cabinet 170 is refrigerated or divided into compartments so that some compartments are refrigerated depending on the nature of the food product dispensed by the vending machine 200.

Relatively non-conductive sleeve 12 serves as a comfortable holder of hot container 18 and food 30.

The lid of the vessel 18 with a lip 19 extending around the upper edge of the walls 20, 21, 22 and 23 covers the open top of the vessel 18 and can be removed for heating. It is formed by the upper portion 14 of the sleeve 12 and then surrounds the lip 19 of the container 18 to insulate and cool the hot product 30.

In FIG. 9, reference numeral 8a denotes a modification of the container with a susceptor belt 27 mounted to an adjacent bottom 24 of the container with ribs 25 formed thereon. Susceptor belts are made of polyethylene terephthalate and are recommended for use in plastic or paper plate microwave oven containers that are commercially available from many sources, including Frigigold, UK, and can be reused in the recommended temperature range up to 450 ° F. do. The susceptor belt 27 is quickly heated with microwave energy, for example, until it reaches a maximum temperature of 350 ° F. and the temperature level is maintained to provide radiant and conductive bottom heat to the food product 30.

In the embodiment of the container 18 shown in FIG. 10, the layer 29 of particulate food product, such as pasta strands or potato slices, comprises a bottom surface 31 of the food product 30 and a bottom wall of the container 18. 24) is located between. If layer 29 is a potato slice and product 30 is a meat product, the broth falling from the bottom surface of food product 30 is delimited by potato slice layer 29 for better cooking. Contact and absorption. The broth improves the appearance and fragrance of the potato, and the air circulation through the passages 28 between the potato slices has an acceptable texture, odor and appearance that is better than conventionally achieved in microwave ovens. 30) Evaporate, control and dry moisture from the bottom.

As shown in FIGS. 15-21, the food product 30a constitutes a particulate material such as fried potato slices and the corrugated susceptor belt 27 is mounted to the adjacent bottom 24 to form ribs 25. Since the susceptor belt 27 is controlled by microwaves and the portion of the rib 25 extending upwards contacts the lower surface of the product, the structure is not only curved but also allows the broth to flow into the area between the ribs. do.

The container 18b shown in FIG. 15 has a film sheet 27a that is shrinked by heat adhered to the lip 19 to seal the food product 30a in the container 18b. Sheets 27a formed of polymer composites and materials, such as synthetic thermoplastic resins commercially available from EIDuPont de Nemours and Co, Wilmington, Delaware, have a lip extending through the film 27a around the container l8b. It is preferably used to form a polyethylene film that contracts upon contact with air at a temperature of less than 400 ° F. that shrinks and punctures toward 19). The stickiness of the polyethylene material prevents it from falling into the food container. The use of the polyethylene film 27a provides a seal that will not damage the food product 30a in the refrigerator for a long time.

The perforated grating 27b shown in FIGS. 16 and 18-21 is mounted between the upper surface of the lower surface granules 19 of the sheet 27a. Legs 27c and 27d that span across the top of the container l8b support the film 27a so that a portion of the film 27a is not engaged with the food product in the container l8b and falls down.

As schematically shown in Figures 18-21, the film 27a and the lattice 27b extend through the open top circumference of the container l8b to prevent dehydration and to protect the food product 30a in the container l8b. Sutureally fixed or adhered to (19). The food product 30 has a susceptor belt 27 having an upwardly extending protrusion 25 formed so that the lower surface of the food product 30 is spaced above the bottom of the container l8b to form an air passage therebetween as described above. Is supported above.

As shown in FIG. 19, impinging the air flow l28a against the upper surface of the film 27a causes the central portion of the film 27a to form an opening 27a 'in the central portion of the film middle portion of the container l8b. Perforated to

As shown in FIG. 20, the film material shrinks and twists so that the opening 27a 'is enlarged when heat is transferred to the film 27a which is dried as indicated by 27a ".

As shown in FIG. 21, the heat transferred to the film 27a causes the melted and shrinking film 27a to shrink to the position indicated on the 27a "'so as to cover the upper surface of the food product 30 in the container 18b. Open

It is preferable that the container 18b is stored in the tubular sleeve 12 of the above-described type so as to prevent the perforation of the sealing film 27a during the operation of the container while carrying the product in the storage cabinet 170. As will be described more fully hereinafter, after the container l8b is moved to heat exchange with respect to the flow of heated air l28a ejected by the air circulation device 100, the container l8b distributes the food product to the customer. As reinserted into the tubular sleeve 12 prior to operation, the hot container 18b and the food product 30 are operated by the customer without having to have another device or “hot pad” to manipulate the hot container.

As best shown in FIGS. 1 and 14, the package manipulator 40 includes a container loading device 50 and a container unloading device 60. The loading device 50 and the unloading device 60 have almost the same structure and constitute motors 5la and 51b which are driven at the ends of the drive screw 56 through a synchronous drive belt 52. Each drive screw 56 has a thread formed on an outer surface that engages an internal thread in a drive nut nnt 55 that moves linearly along the drive screw 56 as the drive screw rotates. Thrust is transmitted from the driving nut 55 to the transmission tube 57. The entire screw 56 and nut 55 assembly is protected from contamination and environmental elements by a cover tube 58 and an end wipe seal 59. The rotating thrust bearing 54 freely rotates the screw 56 in the loaded state.

Electronic primary actuators 50 and 60 are commercially available from Jasta, Inc. of San Jose, Calif. And Ddyton Electric Manufacturing Co. of Chicago, Illinois and do not form part of the invention except for the claimed mixtures.

The motors 5la and 51b are preferably synchronized gear motors that can be reversed in variable speed. The motors 5la and 51b transmit torque through the belt 52 to rotate the drive screw 56. Rotation of the drive screw 56 moves the transfer tube 57 so that the drive nut 55 fixed to the inner end of the transfer tube 57 extends or contracts the tube 57 with respect to the cover tube 58.

As schematically shown in FIG. 5, an electronic actuator 60 having a rake plate 57b mounted thereon is pivotally mounted between a pair of lugs 60a and the actuator 60. It is vibrated in a vertical plane by a solenoid (60b) connected to an operating arm (60c) fixed to the cover tube (58) of the.

When the rake plate 57b is at a height above the rake plate 57b container 18 when the rake plate 57b is in the retracted original position indicated by the dotted line in FIG. 5B, the transfer tube 57 extends to the solid line position. The lower edge of the rake plate 57b moves over the upper edge of the vessel 18. When the rake plate 57b reaches the solid line position shown in FIG. 5, the solenoid 60b is operated to move the rake plate 57b down to a height below the lip extending around the vessel 18 to transfer tube. When the 57 is retracted to the dotted line position, the container 18 is returned through the passage 48 in the product guide member 46 and back into the tubular sleeve 12. After the container 18 is accumulated in the tubular sleeve 12, the solenoid 60b is operated again to raise the rake plate 57b to the position of the upper edge portion of the opening 48 so that the pusher plate 57a is the next container ( 18) is activated to transfer to the oven.

The conveyor 65 includes a driven roller 66b and a flexible belt 66 extending around the drive roller 66a and the drive roller 66a is driven by a variable speed motor 68 that is reversed. .

An in-feed conveyor, indicated by number 42, is a paddle that is caught between chains 43a and 43b extending around a drive sprocket mounted on a shaft driven by a motor 43d. Configure 43. The in-feed conveyor 42 is mounted between the guide members 44 and 46. As shown in FIG. 5, the guide member 44 constitutes a generally L-shaped member formed by substantially vertically disposed legs 44a and 44b connected to the transition portion 44c. The product guide member 44 is connected to the second product guide member 46 by a front bracket 42f and a rear bracket 42r. As shown in FIG. 1, the in-feed drive motor 43d is fixed to the guide member 46 and the paddle 43 is moved between the guide members 44 and 46 by the chains 43a and 43b.

The product guide member 46 best shown in FIG. 5 is formed by generally vertically placed legs 46a and 46b connected by transition portions 46c. The third leg 46d generally extends parallel to the leg 46b and has an end fixed to the end of the leg 46b by the stop means 45. As described more fully hereinafter, the stop means 45 has a stop function to limit the movement of the package 10.

The leg 46b of the product guide member 46 has a first passage 47 formed therein and the portion 44d has a second passage 48 formed therein. As will be described more fully hereinafter, when the conveyor 65 moves the package 10 to engage the backstop 45, the open end l3a of the tubular sleeve 12 is positioned adjacent to the opening 47. And the open end l3b of the sleeve 12 is located adjacent to the passage 48.

When the motor 5la of the primary actuator of the loader assembly 50 is actuated, the pushing plate 57a and the tube 57 on the end pass through the open end l3a and the passage 48 of the sleeve 12. It moves through the open end 13a of the sleeve 12 and the passage 47 to move the vessel 18 into the cooking chamber in the oven 70. When the vessel 18 is located in the cooking chamber, the motor 5la is inverted to deflate the pushing plate 57a and the transfer tube 57 to the position shown in FIG.

After the product 30 in the vessel 18 is heated, the motor 51b of the linear actuator of the unloading assembly 60 moves the rake plate 57b into the cooking compartment above the vessel 18 and the vessel 18. And extends the transfer tube 57 of the unloading assembly 60 to pivot down to engage the lip 19 on the upper end wall 23. The motor 51b is reversed to deflate the rake plate 57b and the tube 57 to force the container 18 out of the oven 70 through the open end l3a and the passage 48 of the sleeve 12. . When the motor 68 is activated, the heated food product 30 in the container 18 repositioned in the sleeve 12 moves toward the delivery end of the conveyor 65.

The product guide members 44 and 46 are bolted or fixed to the upper surface of the loader base means 42a on which the infeed conveyor 42 and the delivery conveyor 65 are mounted.

The oven 70 comprises spaced apart side walls 72 and 74, rear wall 76 and front wall 78. The front wall 78 has an access opening 79 formed in the opening and closing by the door 80. The microwave trap 81 is formed around the door 80 and formed so as not to allow microwave energy to pass through the space between the wall of the cabinet 70 and around the door 80. The top wall 71 and the bottom wall 73 close the upper and lower ends of the oven 70. Each wall of the oven is preferably formed by spaced metal sheets and the spaces between the sheets are filled with a thermal insulating material.

The actuator 82 fixed to the mounting bracket 82a is connected via a link 84 to the door 80 to move the door 80 vertically with respect to the access opening 79. It is an electromagnetic actuator of the type shown in the figure and is driven by a motor 5la.

Referring to FIGS. 1 and 2, in the illustrated embodiment, the electromagnetic radiator, indicated by the number 90, is a pair of magnetrons connected to the waveguide 93 formed in the side walls 72 and 74 of the oven 70. (magnetron) 92. The magnetron 92 supplies electromagnetic energy to a wave guide that carries energy to the cooking chamber. The microwave frequency is preferably 245OMHz. Magnetron 92 is a conventional vacuum tube in a microwave oven that converts electrical energy into electromagnetic energy in the microwave frequency spectrum. Waves of microwave energy are similar to radio waves except that they are higher frequencies than radio waves and lower frequencies than ordinary light waves. Microwave energy is transmitted from the magnetron 92 through the wave guide 93 into the cooking chamber 120.

As shown in FIG. 2, the side walls 72 and 74 are formed of spaced sheets 74a and 74b and the insulating material 74c is inclined with respect to the vertical plane 96 at an angle in the range of 15 and 75 degrees. It is formed to form a guide tube 93 having a photographic lower end 94. In the illustrated embodiment, the angle 95 is approximately 45 degrees.

When the microwave radiation is heated is angled downward toward the food 30 in the open top container 18 and delivered from both sides. The container and the food in the container do not considerably reflect the microwaves and the space below the container emits microwaves through or through the container, so that the beam from one wave guide is usually fixed in the cooking chamber without directly reflecting into the other.

Since the vessel 18 is nonmetallic, reflections from one wave guide 93 are not reflected into the other to fix the microwaves in the chamber 120 to efficiently heat the food 30.

The support for the open package is preferably reflected to less than 25% of the microwave.

The reflective surface of the bottom of the vessel 18 is greater than l / 4 wavelength and l / 4 of l / 4 cm below the food surface heated to the 2450 MHz microwave. The angle and distance reduce the stop wave in the small heating cavity.

It is used to molecularly inject and deliver water or steam into the air conditioning chamber 115 to control the dew point and relative humidity of the air circulated through the cooking chamber 120 and the air conditioning chamber 115. It is connected to the pipe 103 via 10a.

Referring to FIGS. 2, 3 and 4, the air circulation device denoted by 100 includes a blower housing 102 having an outlet opening 106 and an inlet opening 104. As shown in FIG. 2 and FIG. 4, the blower housing 102 is vortex shaped and the plenum portion 108 is formed adjacent the outlet opening 106.

The radial flow fan impeller 110 sucks air coaxially through the inlet opening 104 and radially discharges the air through the plenum portion 108 and the outlet opening 106.

The heating element 112 having the coil 113 of the first stage and the coil 114 of the second stage is mounted to heat the air sucked into the blower housing 102.

As best shown in FIG. 3, the interior of the oven cabinet 70 is divided by a plate 75 perforated to form the air conditioning chamber 115 and the cooking chamber 120. The perforated plate 75 is made of metallic material and has a perforation 76a having a relatively small opening corresponding to at least 50% of the surface area. The perforated metal plate 75 prevents microwave energy from passing into the air conditioning chamber 115.

The perforated plate 75 forms a splatter shield on which spoils float in the air. Referring to FIGS. 27, 28 and 29, the perforated plate 75 is a sheet of metal material having a longitudinally extending gap 77 row of sheets. The central portion of the sheet is deflected along lines 77a, 77b, 77c and 77d without removing material from the sheet to form an air passage through the sheet. The segment of the central portion of the sheet between adjacent gaps 77 is deflected upward to form a ridge 75a extending upward by bending the material along lines 77a, 77b, 77c and 77d. The other segment of the sheet is deflected to form a rib 75b extending downward by bending the material downward along the fold lines 77a-77d.

An air passage 75c is formed in the sheet when the adjacent segments 75a and 75b of the sheet 75 are deflected in opposite directions.

The perforated bulkhead 75 made of metallic material forms a barrier that prevents the passage of microwave energy into the air conditioning chamber 115 because of its geometry. This contributes greatly to the reduction of microwave energy propagation through tolls formed in the well-regulated compartment walls, which are equipped with drive shafts, electric conductors, steam injectors and ventilation ducts.

The perforated sheet 75 is also mounted to facilitate removal of grease and other particulate matter from the recirculated air and to be easily removed for cleaning.

Cleaning in a robust food service oven is a major consideration.

Sheets of the same perforated material are mounted to form a removal splatter shield adjacent to the opposite side of the food product to form an oven liner that can be easily removed for cleaning. A dirt collector pan or tray 165 extends around the food product to catch food particles being moved from the cooking vessel during the cooking process.

A coating or layer 75d of non-conductive insulator material is applied to at least one surface of the perforated sheet 75. If it is convenient to do so, the insulator material is such that only the upper surface of the deflected portion 75a between the fold lines 77b and 77d prevents microwave arcing between the surface of the metal pan and the surface of the perforated sheet 75. Coated with.

The microwave energy at the frequency of 245OMHz is arced when the two metal surfaces approach each other at low angles. Arcing not only dissipates heating energy, it also causes dry products to ignite and dent metal surfaces.

Applying a ceramic coating to a flat metal sheet to prevent arcing causes the ceramic coating to break or crack when the flat sheet of metal is deflected. However, the cold sheet 75 having portions 75a and 75b deflected outwards from the central planar portion 75p is relatively hard, greatly reducing the tendency of the ceramic coating 75d to crack or crack.

As best shown in FIG. 3, the first stage of the coil 113 is mounted to the air conditioning chamber 115 outside the blower housing 162 and the second stage of the coil 114 is the blower housing 102. It is mounted inside. Terminals 112a and 112b of the heating element 112 are connected to a suitable electrical source.

As shown in FIG. 4, a mounting plate 116 having a central opening 118 and a notch 117 formed around it is bolted to the blower housing 102 to support the heating element 112. It is fixed in another way. The plate 116 is formed of two parts connected along the partial line 119.

As shown in FIG. 3, the blower 110 is mounted on a shaft driven through a coupling 111 by a motor 110a.

The coil of the third stage heating element 109 is mounted to the plenum portion 108 of the blower housing 102 so that air radially delivered from the blower 110 is heated just before being delivered through the discharge opening 106. Is located. If it is convenient to do so according to the heating requirements of the particulate food product, only the coil 109 is activated when the coils 113 and 114 are resting.

An air distribution duct, denoted 125, is secured to the plenum 108 to receive air from the discharge opening 106.

As best shown in FIGS. 3 and 4, the air distribution device 125 includes a tapered duct formed by a perforated plate 126 having an array of passages formed therein to communicate with the tube 128. . The front wall 130 and the back wall 132 extend upward from the perforated plate 126 and are connected between the side walls 134 and 136. The inclined top wall 138 extends from the blower housing 102 between the flange 140 and the front wall 130 that surround the discharge opening 106 and surround the lower end of the plenum 108.

As shown in FIG. 3, the air guide vane 143 extends between the side walls 134 and 136 of the tapered duct 125 to distribute air along the length of the interior l44a of the tapered duct 125. . The air guide vane 143 is formed to deliver temperature controlled air into the duct that is substantially parallel to the longitudinal axis l25a of the duct. Air flows l28a and l28b are directed across the axis l25a from the duct towards the food product 30. When the duct reciprocates about the axis l42a of the pin 142 parallel to the duct axis l25a, the airflows l28a and l28b transfer the heat between the surface of the food product 30 and the airflow. It hits a separate area on the surface of (30).

The air distribution device 125 is pivotally fixed to the duct plenum 108 by a pivot pin 142 extending through the holes 144 aligned in the flange 140. Pivot pin 142 extends into opening 145 formed in lug 146 on shaft 148 extending into hole 149 over link 150. Link 150 has an elongated slot 152 formed therein to extend pin 154 over crank 155.

The crank arm 155 has a hole for receiving the drive shaft 158 driven by the motor 160 through the gear reducer 161.

The radial blower 110 releases the fastest air from the outer portion of the opening formed through the vortex in the tube 128 to impinge on the narrow food product 30 in the open top container 18.

The air distribution duct 125 moves relative to the product 30 to be uniformly covered by the air flow. As best shown in FIGS. 11 and 12, the end walls 22 and 23 of the vessel 18 deflect the airflow portion to heat the side and bottom 31 of the product 30 in the vessel. The motion exerts an airflow near one side of the container adjacent the end wall 22 and the other side adjacent the end wall 23 such that a portion of the airflow is alternately applied to the opposite exposed side of the product 30. The twisted or random lengths of French-fried potatoes are alternately flowed laterally through a loose pile of product 30. This alternating lateral air flow through the passage 28 between the support ribs 25 passes underneath and heats the lower side 31 of the irregularly shaped product, such as a bony chicken piece.

The efficiency of air heating to the side of the lower surface 31 is enhanced by the ribs 25 which allow air to pass under the flat product.

The moving air distribution device 125 also has a moving reflective surface that acts as an agitator to help distribute microwave energy within the cooking chamber 120.

The combination of an open top container 18 and an elongated hole through the tube 128 provides an air escape passage 129 while placing the hole at an optimal distance from the product 30. The upper ends of the ends 22 and 23 and the sides 20 and 21 of the container 18 contain the product 30 so that air flows well between the bottom 24 of the container 18 and the lower surface of the product 30. Extends above the height of

As shown in FIG. 2, the air flow distributed from the air distribution duct 125 through the hollow air distribution pipe 128 impinges on the upper surface of the food product 30 in the container 18. The used air travels through the space 129 between the tubes 128 as shown in FIG. 11 and l2. The used air moves over the adjacent baffles 75s and the recirculated air is sucked up through the passage 75c formed in the perforated plate 75.

The dirt collector fan 165 is preferably maintained at a temperature lower than the temperature of the other surface in the oven 70 so that very fine smoke-like particles in the removable air that are mounted and can be removed are collected on the coldest surface in the recirculation passage. . The fan is exposed to outside air or water cooled to facilitate collection of the aerosol from the recycled air so that the dirt collector pan 165 is kept cooler than other surfaces in the oven 70.

The published method of controlling the surface texture and temperature of the food product delivered from the vending machine 200 from above is readily apparent to deliver a properly packaged and preserved food product from the storage compartment 170 to the oven 70. The package 10 is positioned by the backstop member 45 in a predetermined relationship with respect to the access opening 79 which communicates with the cooking chamber 120 in the oven 70 and with respect to the electromagnetic linear actuators 50 and 60.

The operation of the actuator of the loading device 50 moves the press plate 57a through the tubular sleeve 12 to push the container 18b out of the sleeve 12 and into the cooking chamber 120. The air flow l28a delivered through the tube 128 of the air circulation device 100 melts and shrinks the film 27a to open the food product 30 in the open top container l8b.

In the embodiment shown in FIG. 5, after uncovering the food product 30a in the container 18, one or more air streams l28a are delivered through the open top of the container 18b. If the food product 30a in the container is a pasta strip or manipulation, potato or other particulate material, the air from the flow l28a is heat transferred to the surface of the food product piece and delivered through the stacked material.

If the food product 30 is a rigid article indicated by 30 in FIGS. 11 and 12, the air distribution duct 125 vibrates to control the air flow l28a and l28b to move across the food product between the side edges. The pressure zones are alternately formed adjacent to the opposite side of the product 30 so that temperature controlled air passes through the passage 28 between the upper surface 25a of the bottom 24 of the vessel 18 and the lower surface 31 of the food product. Flows through).

After the food product 30 surface is heated by the air flows l28a and l28b, the recycle air limits the local heating of the product by the microwave energy delivered to the magnetron 92. Thin areas of the product that are quickly heated by peak and microwave energy cause certain parts of the food product to actually dissipate heat into the air in the streams (l28a and l28b) for cooling.

After the food product 30 in the vessel 18 is sufficiently heated, the air flow through the air circulation device 100 is terminated, the magnetron 92 is turned off and the blower actuator 82 is moved up to the position shown in FIG. It is operated to move water. The electromagnetic actuator of the container unloading device 60 is operated to move the rake plate 57b from the dotted line position in FIG. 5 to the solid line position. The rake plate 57b is lowered and retracted to move the container 18 out of the oven and to rebuild food and hot containers in the tubular sleeve 12.

After moving into the tubular sleeve 12 that protects the heated food product and the container 18, the conveyor 65 is operated to move the heated food product toward the delivery passage 224 of the vending machine 200, thereby protecting the product. Opening the door 225 may be provided to the customer.

A second embodiment of the oven is shown in FIGS. 22-30.

A second embodiment of the oven, indicated at 270 in FIGS. 22-25, includes spaced side walls 272 and 274, rear wall 276 and front wall 278. Front wall 278 has an access opening 279 formed therein by door 280. Top wall 271 and bottom wall 273 close the top and bottom ends of oven 270. The microwave trap 281 is formed around the door 280 to prevent the microwave energy from passing through the space around the door.

Magnetrons 292a and 292b are connected to wave guides 293a and 293b extending horizontally across the top of the oven. Microwave energy is delivered through the openings 296a and 296b into the inner compartment in the oven 270.

As best shown in FIGS. 22 and 25, an opening 296b is formed in the top wall 271 adjacent the door 280 and is located about the same distance between the side walls 272 and 274. The opening 296a extends through the top wall 271 to the rear of the opening 296b and the wave guides 293a and 293b are positioned perpendicular to each other.

As best shown in FIGS. 22 and 25, the wave guide 293a extends longitudinally in the oven and the magnetron 292a is mounted adjacent to the oven back wall 276. Electromagnetic energy is delivered from the magnetron 292a through the opening 296a into the oven through the longitudinally extending wave guide 293a of the centerline 2OC of the oven 270.

The second magnetron 292b is mounted adjacent to the oven side wall 274 and through the horizontally arranged wave guide 293b extending perpendicular to the oven center line 2OC and through the outlet 296b and the cooking chamber 320. To deliver microwave energy into

The microwave energy that travels through the wave guide into the microwave cooking cavity forms a hot spot 2,4 inches away just below the opening into the cooking chamber and the hot spot is aligned with the length of the wave guide. Having two wave guides 293a and 293b extending perpendicular to each other forms four hot spots placed adjacent to the square four corners.

Referring to FIGS. 22-24, the air circulation device denoted by (300) includes a blower housing 302 having upper and lower discharge openings 30Oa and 30Ob extending horizontally above and below the radial flow fan impeller 310. Include. The heating element 312 is mounted adjacent to the inlet 304 into the fan housing.

As best shown in FIG. 25, the interior of the cabinet 270 is divided by a porosity splatter shield 275 to form an air conditioning chamber 315 and a cooking chamber 320. The partition 275 is the same material as the partition 75 shown in FIGS. 27-29 and described in the first embodiment. In the illustrated embodiment, the air conditioning chamber 315 is horizontally spaced from the cooking chamber 320 such that the air conditioning chamber 315 is behind the oven and the cooking chamber 320 is at the front of the oven.

As best shown in FIG. 22, the air conditioning chamber 315 has a distal portion 275b and 275c and a central portion 275a formed to surround the portion of the cooking chamber 320. It extends around the main part around the cooking chamber 315. Air is sucked along the multiple passages from the cooking chamber 320 toward the rear wall 276 and toward the side walls 272 and 274.

The upper plenum 30a and the lower plenum 30b are formed of a plenum wall 316 extending parallel to the rear wall 276. The plenum wall 316 has a vertically extending central portion 3 l6a and horizontally extending upper and lower portions 3l6a and 3l6c, respectively. The central portion 3 l6a has an opening 304 on which the radial flow fan 310 is mounted.

A pair of circular tubular members 317 extend outwardly from the spaced openings in the upper portion of the plenum wall and oscillate about the spaced apart axes 325x and 325g as described more fully below. It extends to fit into a circular sleeve 340 formed in 325b.

Referring to FIGS. 26 and 30, each air distribution duct 325a and 325b includes a body portion having a tapered cross section formed between the spaced apart side walls 334 and 336 having an outwardly extending flange formed thereon. do.

A sheet of perforated material 343 having large and small holes 343a and 343b formed therein is supported inside each of the tapered ducts 325a and 325b. The jet plate 326 having a plurality of spaced holes 328 formed therein has a guide surface projecting inwardly formed at the upper end of the side wall such that the jet plate 326 extends along the lower edge of the side wall of the tapered duct. To a closed flange. The jet plate 326 slides vertically in the tapered duct and is easily removed for cleaning.

The perforated plate 343 mounted inside the tapered duct has an opening to create a back pressure between the jaws in each tapered duct to maintain the air pressure almost uniformly longitudinally of the duct. The combination of the perforated plate 343 and the tapered cross section of the duct allows the air to flow uniformly through each of the holes 328 in the jet plate 326.

In addition, the openings 343a and 343b in the perforated plate 343 are formed to prevent microwave energy from passing from the cooking compartment 330 into the air distribution ducts 325a and 325b.

As best shown in FIGS. 23 and 24, the air distribution ducts 325a and 335b include tapered ducts similar to the duct 125 described in connection with the first embodiment.

As best shown in FIG. 26, each air distribution duct 325 includes a tapered duct formed by a perforated plate 326 having a passage arrangement formed therein. The front end wall 330 and the rear end wall 332 extend up from the perforated plate 326 and are connected between the side walls 334 and 336. The inclined top wall 338 extends between the front wall 330 and the flange or sleeve 340 surrounding the tubular member 317 forming an outlet from the plenum 308.

The air distribution devices 325a and 325b are rotatably fixed to the tubular member 317 by a pivot pin 342 extending through the hole 344a in the hanger 344.

The shaft 345 is welded or otherwise fixed to the transverse members 345a and 345b extending along the diameter across the tubular sleeve 340.

As best shown in FIG. 26, disc 346 is mounted at the outer end of each shaft 345 and connector link 348 is between disc 346 on the shaft of each air distribution duct 325a and 325b. It is rotatably fixed to.

One of the discs 346 is connected via a link 349 to a disc 355 mounted at the end of the drive shaft 358 from a gear drive driven by a motor 360.

From above it is apparent that the motor 360 rotates the disc 355 which transmits a reciprocating motion through the link 349 to the disc 346 mounted to the shaft 345. When the link 349 reciprocates, the vibrating movement of one disc 346 is transmitted to the second disc 346 so that the air distribution ducts 325a and 325b are uniformly covered by the air flow with respect to the food product 30. Become one and reciprocate.

The lower tapered duct 325c, best shown in FIG. 24, which is considerably wider than the upper vibrating air distribution ducts 325a and 325b, is placed on the bottom of the product or pan supported by the rack 327 in the oven floor. Deliver airflow up to collide.

It is clear from the above that the previously described apparatus for transferring heat between food products and temperature controlled air has multiple air distributors 325a and 325b. Vibration of the multiple ducts 325a and 325b causes the air flow into the cooking chamber to pass more uniformly than can be achieved with a single jet plate with holes spaced across the entire length of the cooking chamber. The multiple air distributors are almost uniformly distanced from the food product in the cooking chamber as the air flow when the air flow moves across the food product surface.

Porous bulkheads 275 having a shape almost the same as that of the cooking chamber form perforated walls 275a, 275b and 275c around the food product to collect material that is to be fried during the cooking process. In addition, the porous walls 275a, 275b and 275c spaced apart from the rear wall 276 and the side walls 272 and 274 form a generally U-shaped air conditioning chamber 315 around the cooking chamber 320. Used air flowing from the cooking chamber is sucked through the openings in the porous side partition walls 275b and 275c and the central rear porous barrier 275a. Thus, the air distributed into the cooking chamber through the vibrating upper air distribution duct is sucked from opposite sides of the row of openings 328 formed in the respective air distribution ducts 325a and 325b. This minimizes the intake of used air along the passageway which washes away the airflow distributed from the air distribution duct.

The openings 328 in the upper air distribution ducts 325a and 325b are preferably larger in diameter than the openings 329 formed in the lower air distribution ducts 325c.

The air dispensed through the aperture blows out eight times the diameter of the opening before it builds up and diffuses significantly. In a preferred embodiment of the present invention, the opening in the upper air distributor is for example about 1 inch in diameter and the upper surface of the food product is in the vibration range between 2 inches and 8 inches from the lower surface of the ducts 325a and 325b. .

In the illustrated embodiment, the openings formed in the lower jet fingers are formed to impinge against the bottom pan surface made of a thermally conductive material. The lower tapered duct 325c thus has smaller openings 329 spaced closer than those formed in the upper air distribution ducts 325a and 325b. In a preferred embodiment, the lower tapered duct is for example positioned between 1 and 4 inches of the bottom of the pan supporting the food product with a hole having a half inch diameter.

In the illustrated embodiment, the pan containing the food product does not move with respect to the lower air distribution duct.

In certain applications, if the bottom jet is not conducting heat away from the bottom jet so fast that it is nearly evenly heated to the bottom of the food product, the bottom jet finger or product support will pass airflow across the bottom surface of the pan. Move about each other.

It is apparent that the perforated bulkhead 275a, the plenum wall 316, and the perforated plates 343 in the respective air distribution ducts 325a and 325b create a differential pressure zone through the oven compartment to better control the air passing therethrough. . The radial flow fan 310 draws air from the air conditioning chamber 315 which creates a low pressure area and delivers air into the upper and lower plenums 30Oa and 3O8b which create a high air pressure area. The perforated plates 343 in the lower air distribution duct 325c and the upper and lower air distribution ducts 325a and 325b are substantially uniform longitudinally of each air distribution duct even though the openings 328 and 329 are formed in the processing air distribution duct. Create some back pressure in each air distribution duct to maintain air pressure.

The porous barrier 275 extends around a substantial portion of the circumference of the cooking chamber 320 so that air flows along the multipath away from the food product 30 after the airflow impinges on and diffuses against the food product surface. This allows the used air to be quickly removed from the sound chamber and minimizes airflow diffusion before impinging on the food product surface.

The partition 275 is also easily removed from the cooking chamber when the porous door 280 is opened to be cleaned or replaced with a clean porous wall.

The shape and inclusion of the porous bulkhead 275 facilitates the collection of protruding material and maintains the location in the recirculation airflow at a lower temperature than other surface temperatures in the cooking chamber. The air used is delivered through the plenum up to the air distribution ducts 325a and 325b and is at a lower temperature as it passes through the pore bulkhead than the air in the air stream heated by the heating element 312 in the air conditioning chamber 315. . Particles floating in the smoke air in the circulation air are collected on the coldest surface in the oven. This prevents the transmission of contaminants floating in the air into the air conditioning chamber 315 to build up on surfaces that are difficult to clean.

As discussed above, the passage in the porous partition 275 significantly reduces the likelihood of microwave energy leaking from the cooking compartment 320 through an opening in the air conditioning compartment extending from a fan motor drive shaft, an electrical conductor. It is formed to prevent the transmission of microwave energy into the air conditioning compartment 315.

Positioning the air distributors 325a and 325b, which vibrate close adjacent to the opposite sides of the openings 296a and 296b where microwave energy is delivered into the cooking chamber, causes the microwaves to be shaken when the air distribution duct vibrates. The moving surface of the vibrating duct also varies constantly to diffuse stationary or reflected microwave energy in the cooking compartment. The hot spot before forming with microwave energy in the cooking compartment is diffused by the duct which vibrates as the air flow passes through the cooking chamber to be more uniformly heated by the colliding air flow and microwave energy.

Since microwave energy is isolated from the air conditioning compartment and in the cooking chamber, fresh air is circulated through the air conditioning compartment 315 if it is convenient to do so to remove smoke and remove nasty odors.

The heat transfer between the food product and the temperature controlled air is increased by delivering temperature controlled air into the air distribution duct almost parallel to the axis 325x of FIG. 24 embodiment or the axis l25a of FIG. And the air pressure is almost uniform along the length of each duct. This improves the efficiency of the airflow to distribute the airflow from the duct perpendicular to the food surface and towards the food product in the axis 325x transverse direction.

The duct's reciprocation about the axis 325x causes airflow to impinge upon separate areas on the food product surface across the food product surface.

1 is a perspective view of an oven cabinet and a package operating device inside the vending machine, cut out to more clearly show the details of the structure of the outer cabinet of the vending machine.

2 is a cross sectional view along line 2-2 of FIG.

3 is a cross sectional view along line 3-3 of FIG.

4 is a perspective view illustrating a disassembled arrangement of parts of an air distribution device.

5 is a cross sectional view along line 5-5 of FIG.

6 is a cross sectional view along line 6-6 of FIG.

7 is a perspective view of a disassembled arrangement of a protective sleeve and a container forming a package for a food product.

8 is an elevational view of the package in which the parts are cut away to show more details of the structure and shown in FIG.

9 is a partial schematic showing a modification of a food container having a susceptor film mounted therein.

10 is a partial schematic view of a food container having a top layer of another food product and a bottom layer of french fried food material.

11 is a schematic diagram showing the air flow during the first stage of the cooking process.

FIG. 12 is a schematic similar to FIG. 11 showing the airflow during the second stage of the cooking process.

13 is a perspective view of an external vending cabinet.

14 is a cross sectional view through an electromagnetic linear actuator.

FIG. 15 is a schematic similar to FIG. 1 showing the air flow through the particulate food product.

16 is a perspective view of a container having a grating connecting the open top;

17 is a perspective view of the bottom of the container shown in FIG.

18 is a cross sectional view along line 18-18 of FIG.

FIGS. 19-21 are cross sectional views similar to FIG. 8 schematically illustrating the gradual heating of a film enclosing a container to remove the food product cover in the container.

22 is a plan view of a second embodiment of an oven where parts are cut away to show more details of the structure.

FIG. 23 is a cross sectional view along line 23-23 of FIG. 22;

24 is a cross sectional view along line 24-24 of FIG.

25 is a cross sectional view along line 25-25 of FIG.

26 is a partial perspective view of a pair of vibrating air distribution ducts.

FIG. 27 is a partial elevation view of a partition portion between an air conditioning chamber and a cooking chamber.

FIG. 28 is a cross sectional view along line 28-28 of FIG. 27;

FIG. 29 is a cross sectional view along line 29-29 of FIG. 27;

30 is an enlarged cross sectional view of a vibrating air distributor.

* Code Description

10: Package 12: Sleeve

14: top 15: bottom

17: cavity 18: courage

19: Lip 20,21,22,23: Wall

25: rib 27: belt

28,47,48: passage 29: floor

30: food product 40: package operation device

43: paddle 44,46: guide

45: stop means 50: loading device

52: belt 55: nut

56: screw 57,58: tube

59: seal 60: unloading device

65: conveyor 68: motor

70: oven 72,74,76,78: wall

79: opening 80: door

8l: trap 82: actuator

84: link 90: source

92: magnetron l25a: shaft

l 28a: temperature controlled air 170: cabinet

200: vending machine 201,202,204,206: wall

205,215,217,219,221: Panel 209: Chamber

210: lock 212: mechanism

216,218,220,222: Edition 224: Pathway

225: door

Claims (40)

In a method of transferring heat between food products and temperature controlled air, Deliver temperature controlled air (l28a) parallel to the axis into the duct: Distributing air flow from the duct (125) toward the food product transversely to the axis (l25a); Reciprocating the duct 125 about the axis l25a such that when the duct reciprocates the air flow impinges on a separate area on the surface of the food product, the heat between the food product and the temperature controlled air. How to pass. 2. The air guide vane 143 of claim 1, wherein the step of delivering temperature controlled air parallel to the axis into the duct 125 further comprises distributing the temperature controlled air l28a along the inner length of the tapered duct 125. Delivering the temperature controlled air (l28a) through an array of < RTI ID = 0.0 >). ≪ / RTI > 2. The method of claim 1, wherein delivering the temperature controlled air l28a parallel to the axis l25a into the duct 125 delivers air through the tubular member and provides duct 125 for reciprocating motion with respect to the tubular member. And mounting the heat between the food product and the temperature controlled air. 2. The method of claim 1, wherein delivering temperature controlled air l28a into duct 125 parallel to axis l25a includes: Sucking used air generated by colliding the temperature controlled air l28a in a separate area on the surface of the food product 30 along the air return passage 129; A porosity member is formed such that particles suspended in the air in the used air are retained by the porosity member 75, and a pore having a passage formed therein so that the used air flows through the passage 75c in the porosity member 75. Positioning a member (75). A method of transferring heat between a food product and temperature controlled air. 5. The food product and temperature controlled air between the food product and the temperature controlled air, characterized in that the porous member 75 is formed to block the passage of microwave energy along the return passage 129 past the porous member 75. How to transfer heat. In the device for transferring heat between the food product 30 and the temperature controlled air (l28a), Plenum means 108 having an air return opening; Outlet means on the plenum means having a central axis l25a; An extended duct 125 having an outlet opening and an inlet opening; Means (142) for supporting duct (125) for reciprocating motion about axis (l25a); A food product 30 comprising flange means for placing the inlet opening in the duct 125 in fluid communication with the outlet means on the plenum means 108 such that air is delivered from the plenum means into the duct 125. A device for transferring heat between temperature controlled air (l28a). 7. The food product 30 according to claim 6, wherein the flange means comprises means 143 for delivering air through the inlet opening in a direction parallel to the axis l25a through which the duct 125 reciprocates. A device that transfers heat between temperature controlled air. 8. The food product 30 and temperature controlled according to claim 7, characterized in that the openings in the duct 125 are formed to distribute the flow of temperature controlled air l28a to impinge against the surface of the food product 30. A device for transferring heat between air (l28a). The method of claim 6, A second direction parallel to the porous member 75 and a third direction perpendicular to the porous member 75 from the first direction perpendicular to the porous member 75 to flow through the porous member 75 entering the plenum return opening A food product comprising a porous member 75 having a planar surface and having a deflected portion forming a passage for flowing air through the passage in a direction parallel to the planar portion of the porous member 75 so as to change up to 30) and heat transfer device between the temperature controlled air (l28a). 10. The method of claim 9, wherein the porous member 75 has a nonconductive coating that electrically insulates the porous member 75, thereby transferring heat between the food product 30 and the temperature controlled air l28a. Device. 10. The air flow of claim 9, wherein the deflected portions 75a, 75b of the porous sheet have a passage 76a at opposite sides of the deflected portion, and the airflow flowing in the first direction perpendicular to the porous member is perpendicular to the porous member. The heat transfer between the food product 30 and the temperature controlled air (l28a), characterized in that for forming a plurality of air flows flowing in parallel to the impingement porous member 75 to change direction in a third direction Device. 12. The passage 76a in the porous member 75 is formed to prevent the passage of microwave energy through the porous member 75, and generates heat between the food product 30 and the temperature controlled air l28a. Transmitting device. In the device for transferring heat between the food product 30 and the temperature controlled air (l28a), Cabinet 270 with inner compartment 320: Front 278, side 272, 274 and rear 276 walls on the cabinet 270 extending around the compartment 320; A plenum wall 316 forming a plenum 308 in a partition portion 320 having an opening in which an air return passage 129 is formed; A porous barrier means having a passage formed therein and extending across the air return passage so as to divide the inside of the cabinet 270 into the air conditioning chamber 315 and the cooking chamber 320, and spaced from the plenum wall 316. 275); Air circulating means for sucking air from the cooking chambers 320 and 320 through the openings and the porous barrier means in the plenum wall 316 to compress the plenum; Temperature control means 312 in the air conditioning chamber for controlling the air temperature in the air conditioning chamber 315; Air distributor means 325; A means for distributing airflow into the cooking chamber 320 and for mounting air distributor means to receive compressed air from the plenum 308, a porous barrier having a surface area at a passage circumference larger than the cross sectional area of the return passage 129. Means, comprising a sum of passage areas larger than half the cross-sectional area of the opening in plenum 308 to form a porous wall across return passage 129 to collect the protruding material on the barrier means. Apparatus for transferring heat between the food product 30 and the temperature controlled air (l28a). 14. The end portions 275b and 275c of claim 13, wherein a porous porous wall means 275 is included to surround a portion of the cooking chamber 320 so that the air conditioning chamber extends around the main portion around the cooking chamber 320. And a central portion 275a, the heat between the food product 30 and the temperature controlled air l28a, characterized in that air is sucked along the multiple passages from the cooking chamber 32O towards the rear wall and the side wall. Device to pass. 15. The sheet according to claim 14, wherein the porous porous wall means (254) forms a passage (76a) in which air flows in a direction parallel to the plane of the sheet, while the airflow block 254 blocks air flow in a direction perpendicular to the plane of the sheet. A device for transferring heat between a food product (30) and temperature controlled air (l28a), characterized in that it comprises a sheet having portions (75a, 75b) deflected outward in a direction opposite from the plane. 14. The method of claim 13, wherein the porous porous wall means 275 is spaced apart from the wall of the plenum 308 that divides the interior of the cabinet 270 into the air cooking chamber 315 and the cooking chamber 320, and is removably mounted. Apparatus for transferring heat between the food product 30 and the temperature controlled air (l28a), characterized in that. The method of claim 13, wherein microwave heating means (292a, 292b) is in communication with the cooking chamber 320, the porous partition wall means 275 to block the transmission of microwave energy from the cooking chamber 320 to the air conditioning chamber Apparatus for transferring heat between the food product 30 and the temperature controlled air (l28a), characterized in that. 18. The food product 30 according to claim 17, wherein the porous barrier means 275 traps most of the microwave energy in the cooking chamber 320 to block leakage of microwave energy through the opening in the air conditioning chamber. ) And a device for transferring heat between the temperature controlled air (l28a). 15. The method of claim 13, wherein the porous barrier means 275 comprises a second layer for collecting particles passing through the first layer and a first (75a) and a second (75b) layer of porous material. A device for transferring heat between the food product (30) and the temperature controlled air (l28a). 14. The method of claim 13, wherein the pore barrier means 275 is more than any other surface in the compartment by cold air of the product cooled by recirculating air as the cold air of the food on the cooling portion of the oven surface is collected. Apparatus for transferring heat between the food product (30) and the temperature controlled air (l28a), characterized in that it is kept cold. The method of claim 13, wherein the air distribution means 325 comprises a pair of air distribution ducts (325a, 325b) and means for rotatably supporting the air distribution ducts (325a, 325b) in the cooking chamber. Apparatus for transferring heat between the food product 30 and the temperature controlled air (l28a). 22. The food product 30 according to claim 21, wherein the means for moving the air distribution means 325 comprises drive means 36 connected to each of the air distribution ducts to move the ducts 325a and 325b together. And heat transfer between the temperature controlled air (l28a). In the device for transferring heat between the food product 30 and the temperature controlled air (l28a), A cabinet 270 having an inner compartment 320; A front 278, rear 276 and side walls 272 and 274 over a cabinet 270 extending around the partition 320; A plenum wall 316 in a partition 320 having an opening, and a plenum wall 316 forming a plenum 308 in the partition 320; Partition means 275 spaced apart from the plenum wall 316 dividing the inside of the cabinet 270 into the cooking chamber 320 and the air conditioning chamber; Air circulation means 310 for sucking air from the cooking chamber 320 to compress the plenum 308; Temperature control means 312 in the air conditioning chamber for controlling the air temperature in the air conditioning chamber 315; Air distributor means 325 having a longitudinal axis 325x; The compressed air from the plenum 308 is distributed so that a spaced stream of air is distributed transversely of the axis 325x towards the food product 30 in the cooking chamber 320 and parallel to the axis 325x with an air distributor means. Means (340) for mounting air distributor means for delivery; Heat between the food product 30 and the temperature controlled air l28a, characterized in that it comprises means for reciprocating the air distributor means about the axis 325x so that the air flow passes to the food product 30 surface. Device to pass. The cooking chamber 320, the magnetron means 292 for delivering electromagnetic energy into the cooking chamber, the air distribution means 325 in the cooking chamber, induces the air flow to collide with a separate portion of the surface of the food product 30 in the heating element Means for movably supporting the air distribution means and means associated with the air distribution means for moving the distribution means to allow electromagnetic waves to pass through the cooking chamber and to pass the air flow through the cooking chamber. Microwave oven 270 for heating the food product 30. The microwave according to claim 24, wherein the air distributing means 325 includes a means for rotatably supporting each of the pair of air distribution ducts 325a and 325b and the air distribution ducts 325a and 325b in the cooking chamber. Oven. 27. The microwave oven of claim 25, comprising drive means connected to each of the air distribution ducts (325a, 325b) to allow the air distribution means (325) to move the ducts together. 25. The apparatus of claim 24, wherein the partition means 275 in the oven 270 divide the oven to form an air conditioning compartment and a cooking compartment, and into the air conditioning compartment while air flows from the cooking compartment to the air conditioning compartment. Microwave oven, characterized by blocking the passage of wave energy. 28. The substrate of claim 27, wherein the partition comprises a sheet of microwave reflective material and is opposite from the sheet plane to form a passage through which air flows in a direction parallel to the sheet plane while preventing propagation of magnetic energy waves in a direction perpendicular to the plane of the sheet. Microwave oven characterized in that the passage is formed in the deflected portion of the sheet having a portion deflected to the outside to the size to block the electromagnetic wave passing through the electromagnetic wave wavelength. 27. The method of claim 26, wherein the partition wall means (275) has a distal end and a central portion included to surround a portion of the cooking chamber (320) so that the air conditioning chamber extends around the circumference of the circumference of the cooking chamber (320). , Microwave oven characterized in that the air is sucked along the multi-passage from the cooking chamber 320 toward the rear wall and the side wall. The method of claim 29, wherein the partition means 275 includes a removable oven liner having a shape similar to the cooking chamber 320, and collects the protruding material from heating the food product 30. Microwave oven, characterized in that the surface on the liner to form a porous wall around the food product (30). Microwave Oven, Cabinet 270; Partition means for dividing the inside of the cabinet 270 into the air heating chamber and the cooking chamber 320; Air circulation means in the cooking chamber for circulating air from the cooking chamber through the cooking chamber 320; Microwave oven, characterized in that it comprises a partition means, microwave heating means in communication with the cooking chamber 320 to prevent microwave energy transfer from the cooking chamber 320 to the cooking chamber. 32. The air passage of claim 31, wherein the barrier means 275 includes a microwave reflective material sheet and forms a passage in which air flows in a direction parallel to the planar portion of the sheet while preventing magnetic energy wave propagation in a direction perpendicular to the planar portion of the sheet. The sheet has a portion deflected outward from the planar portion of the sheet so as to be outwardly formed, and the passage 76a formed by the deflected portion of the sheet is sized to block electromagnetic waves from passing through the wavelength of the electromagnetic wave. Microwave oven. 34. The method of claim 33, further comprising: a container in the cooking chamber 320; Product supporting means in the container for supporting the food product 30 such that an air passage is formed between the container and the product; And means in the cooking chamber 320 to form a controlled air pressure zone at alternately adjacent opposite sides of the food product 30 such that temperature controlled air flows between the bottom of the container and the lower surface of the food product 30. Microwave oven characterized in that. 32. The microwave oven of claim 31, comprising means for mounting an air distribution means to receive air from the air distribution means and the circulation means in the cooking chamber (320). 35. The microwave oven of claim 34, comprising means for moving the air distribution means in the cooking chamber (320). The method of claim 35, wherein the circulation means 310 is: Means for forming a spaced aperture for distributing a plurality of airflows towards the vessel 18; And a means for moving the circulation means relative to the vessel such that one or more flows are directed toward the vessel side such that air flow is induced through the space between the vessel bottom wall and the lower surface of the food product 30. The method of claim 33, wherein the cooking chamber 320 is: Bottom walls 273 and side walls 272 and 274; Means for supporting a food product (30) spaced from the bottom wall, means for supporting a food product (30) comprising a substance that absorbs microwave energy. 36. The microwave distribution of claim 35 wherein the air distribution means 325 is made of a material that reflects microwave energy and the means for moving the air distribution means diffuse microwave energy within the cooking compartment to prevent hot spot formation in the cooking compartment. Microwave oven comprising a means (349) for vibrating the air distribution means. In the process of heating the food product 30 in the cooking chamber, The process includes: circulating air through an opening in an air distributor formed of microwave reflecting material to deliver microwaves to the cooking chamber and to form an aimed flow of air, to diffuse the microwaves in the cooking chamber, Heating the food product 30 in a cooking chamber, the method comprising oscillating an air distributor for causing a flow of temperature controlled air l28a to collide with a separate portion of the surface. 40. The cooking chamber of claim 39, comprising pulling air diffused from the flow through the porous barrier into the air conditioning chamber and fixing the microwaves and particles suspended in the air in the cooking chamber. Process of heating the food product (30).